Baker: The Best of International Baking from Australian and New Zealand Professionals
Condition: SECONDHAND
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Dean Brettschneider
Format: Paperback
Number of Pages: 200
There is nothing more satisfying than the aroma of freshly baked bread, or the knowledge that there is a rich, moist cake waiting to be cut. But great baking takes care, knowledge of techniques, and a great deal of passion. Many commercial bakers are going back to their baking roots and returning to smaller, more personal bakery with a highly individual touch. Dean Brettschneider and Lauraine Jacobs have combed Australia and New Zealand seeking these classical, innovative and passionate bakers to share their recipes. A colourful celebration of local baking at its very best with comprehensive reference sections for breads, cakes and pastries including basic principles, ingredients, techniques and measurements. Easy-to-follow step-by-step directions provide a complete understanding of how baking works and why. The bakery section presents tantalising recipes from our best bakeries including, Babka Bakery Caf and Il Fornaio in Melbourne, Jocelyn's Provisions in Brisbane, La Bretagne and La Tartine in Sydney, and New Norcia in Perth. The strength of this book lies in its dual authorship. The combination of a professional baker, Dean Brettschneider, who gives us the whys as well as the hows of baking, not to mention an excellent insight into what went wrong, with a food lover, Lauraine Jacobs, who has winkled a wonderful selection of recipes from some great artisan bakers, means the book offers authority as well as inspiration. I can't wait to try to make Babka's Shoo-fly buns. - Stephanie Alexander.
Author: Dean Brettschneider
Format: Paperback
Number of Pages: 200
There is nothing more satisfying than the aroma of freshly baked bread, or the knowledge that there is a rich, moist cake waiting to be cut. But great baking takes care, knowledge of techniques, and a great deal of passion. Many commercial bakers are going back to their baking roots and returning to smaller, more personal bakery with a highly individual touch. Dean Brettschneider and Lauraine Jacobs have combed Australia and New Zealand seeking these classical, innovative and passionate bakers to share their recipes. A colourful celebration of local baking at its very best with comprehensive reference sections for breads, cakes and pastries including basic principles, ingredients, techniques and measurements. Easy-to-follow step-by-step directions provide a complete understanding of how baking works and why. The bakery section presents tantalising recipes from our best bakeries including, Babka Bakery Caf and Il Fornaio in Melbourne, Jocelyn's Provisions in Brisbane, La Bretagne and La Tartine in Sydney, and New Norcia in Perth. The strength of this book lies in its dual authorship. The combination of a professional baker, Dean Brettschneider, who gives us the whys as well as the hows of baking, not to mention an excellent insight into what went wrong, with a food lover, Lauraine Jacobs, who has winkled a wonderful selection of recipes from some great artisan bakers, means the book offers authority as well as inspiration. I can't wait to try to make Babka's Shoo-fly buns. - Stephanie Alexander.
Description
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Dean Brettschneider
Format: Paperback
Number of Pages: 200
There is nothing more satisfying than the aroma of freshly baked bread, or the knowledge that there is a rich, moist cake waiting to be cut. But great baking takes care, knowledge of techniques, and a great deal of passion. Many commercial bakers are going back to their baking roots and returning to smaller, more personal bakery with a highly individual touch. Dean Brettschneider and Lauraine Jacobs have combed Australia and New Zealand seeking these classical, innovative and passionate bakers to share their recipes. A colourful celebration of local baking at its very best with comprehensive reference sections for breads, cakes and pastries including basic principles, ingredients, techniques and measurements. Easy-to-follow step-by-step directions provide a complete understanding of how baking works and why. The bakery section presents tantalising recipes from our best bakeries including, Babka Bakery Caf and Il Fornaio in Melbourne, Jocelyn's Provisions in Brisbane, La Bretagne and La Tartine in Sydney, and New Norcia in Perth. The strength of this book lies in its dual authorship. The combination of a professional baker, Dean Brettschneider, who gives us the whys as well as the hows of baking, not to mention an excellent insight into what went wrong, with a food lover, Lauraine Jacobs, who has winkled a wonderful selection of recipes from some great artisan bakers, means the book offers authority as well as inspiration. I can't wait to try to make Babka's Shoo-fly buns. - Stephanie Alexander.
Author: Dean Brettschneider
Format: Paperback
Number of Pages: 200
There is nothing more satisfying than the aroma of freshly baked bread, or the knowledge that there is a rich, moist cake waiting to be cut. But great baking takes care, knowledge of techniques, and a great deal of passion. Many commercial bakers are going back to their baking roots and returning to smaller, more personal bakery with a highly individual touch. Dean Brettschneider and Lauraine Jacobs have combed Australia and New Zealand seeking these classical, innovative and passionate bakers to share their recipes. A colourful celebration of local baking at its very best with comprehensive reference sections for breads, cakes and pastries including basic principles, ingredients, techniques and measurements. Easy-to-follow step-by-step directions provide a complete understanding of how baking works and why. The bakery section presents tantalising recipes from our best bakeries including, Babka Bakery Caf and Il Fornaio in Melbourne, Jocelyn's Provisions in Brisbane, La Bretagne and La Tartine in Sydney, and New Norcia in Perth. The strength of this book lies in its dual authorship. The combination of a professional baker, Dean Brettschneider, who gives us the whys as well as the hows of baking, not to mention an excellent insight into what went wrong, with a food lover, Lauraine Jacobs, who has winkled a wonderful selection of recipes from some great artisan bakers, means the book offers authority as well as inspiration. I can't wait to try to make Babka's Shoo-fly buns. - Stephanie Alexander.
Baker: The Best of International Baking from Australian and New Zealand Professionals
$12.00